Broccoli Casserole
Broccoli Casserole is my favorite casserole recipe. This easy to make recipe was passed on from my mom. It is an easy side dish recipe that you make during the week. Of course, the Ritz crackers on the top make it yummy!
I serve this with Meatloaf and Mashed Potatoes. I love to make Meatloaf in a Muffin Tin.
Give this Broccoli Casserole a try and it will soon be a family favorite like it is for us. We serve it during the week and on holidays too. It is one of the most requested recipes that I make for friends and family. With only 10 minutes of prep, I can have this in the oven and ready for dinner in 45 minutes.
Ingredients
- 2 package frozen chopped broccoli sold in a box
- 1/2 cup Hellman's mayonnaise
- 1 cup grated cheddar cheese
- 2 large slightly beaten eggs
- 1 can cream of celery soup
- 2 Tablespoons minced onion
Cracker Crumb Mixture:
- 1 sleeve Ritz crackers, finely crushed
- 1/4 cup melted butter
Instructions
- Melt butter and mix crumbs in.
- Cook broccoli for 10 minutes in a little salted water, drain well. Mix all ingredients together, put in a buttered casserole. Top with Ritz cracker crumbs mixture.
- Bake at 350 degrees for 45 minutes.
Notes
Other Recipes You May Enjoy:
Crockpot Applesauce
Crockpot Bacon Cheese Potatoes
Crockpot Buffalo Dip
Pumpkin Roll
Chick-fil-A Lemonade Recipe
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Melissa is a football and soccer mom who has been married to her best friend for 24 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
this has been printed and bookmarked:) i will link back to you when it goes into my menu plan!
Instead of mayonaise and celery soup, my family recipe uses a can of cream of mushroom or chicken soup. And, if you are out of Ritz style crackers, but have a box of easy stuffing, mix it up as per box directions and use it as a topper. We use more cheese, but that’s what we like. It’s a recipe that you can personalize and we love it!
This sounds pretty good. Going to have to try it.
If you substitute soup for the mayo could this be frozen to bake later? I know mayo doesn’t freeze well.
Yes, I think so!